These muffins couldn’t be easier to make. All you need is an box of cornbread mix, a ripe banana, and milk. As the days get longer you’ll be able to enjoy them earlier each time you make them. This batch was ready by 10, just in time for a morning coffee break.

Banana Cornbread Muffins


1/2 cup mashed ripe banana

1/2 cup milk (fat free, 1%, or 2%)

1 (7 1/2 to 8 1/2 ounce) package corn muffin mix


Set Global Sun Oven out to preheat. Coat a six cup muffin pan with cooking spray.

Combine banana, milk, and mix in a medium bowl; stir until moist. Spoon batter evenly into muffin cups. Bake in until a toothpick inserted in center comes out clean, about 40 minutes.

Cool in pan.

Serve with raspberry jam.

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